Husband's cousin Lisa shared this recipe with me following our Thanksgiving together, and it fit the bill perfectly: easy, ingredients I have, keeps well for days. And it meets the school's criteria of not being overly sugary or fat-laden and safe for a child with a serious nut allergy.
Preheat oven to 325. Lightly spray a mini muffin pan with cooking spray.
3/4 cup oats
1 cup flour
1/2 cup coconut (I leave this out)
1/4 cup sunflower seeds
1/4 cup dried fruit (I used cranberries; Lisa likes tart montmorency cherries)
1/4 semi sweet chocolate chips (I used white chocolate ones)
3 Tbl. water
1/3 cup melted butter
2 Tbl. Agave or corn syrup
Mix dry ingredients. Add wet ingredients. Press into muffin pan. Bake for 20 minutes.
Lisa notes that these are great for hiking and ski trips. I'll be making a few more batches for the weekend. (Maybe if I bring snacks, my classmates will like me. Then again, maybe they'll think "Shit. I'm skiing with Martha Stewart." Oh well.)